POZOLE ROJO (HOMINY AND PORK SOUP)
Pozole Rojo is a traditional Mexican soup made with tender pork, hominy and a rich red broth infused with deep, smoky chilli flavours. This comforting dish is a staple during celebrations like Mexican Independence Day, New Year’s Eve and family gatherings. The name “pozole” comes from the Nahuatl word for hominy, the large, puffy corn kernels that give this dish its signature texture. The balance of savoury pork, earthy hominy, lime juice and bold chilli powder creates a hearty and satisfying meal. Pozole Rojo is typically served with fresh garnishes such as radishes, shredded lettuce, avocado and lime, allowing for a customisable experience with every bite. Whether enjoyed as a festive centrepiece or a cosy homemade meal, this classic Mexican soup is rich in tradition, flavour and warmth. Simple yet full of character, it’s a must-try for lovers of Mexican cuisine.
RECIPE CATEGORY
Soups & Stews, Main Course
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
Simmer, Stew, One-Pot Wonders
OCCASION/HOLIDAY
Cinco de Mayo, Family Gatherings, Christmas, New Year’s Eve, Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Gluten-Free, High Protein, Nut-Free, Dairy-Free
DISH TYPE
Soup / Stew
INGREDIENTS
Here is a list of ingredients for Pozole Rojo:
- ¼ Cup Pork, Diced
- ¼ Cup Hominy
- ½ Cup Red Broth
- ½ Teaspoon Chili Powder
- ½ Teaspoon Lime Juice
FULL NUTRITIONAL INFORMATION
- Calories: 150
- Protein: 12g
- Carbohydrates: 8g
- Fats: 6g
- Saturated Fat: 2g
- Fiber: 1g
- Sugar: 1g
- Sodium: 250mg
- Cholesterol: 30mg
PREPARATION
- Heat The Broth: Warm the broth over medium heat in a small pot.
- Add The Pork: Stir in the diced pork and let it simmer until tender.
- Incorporate The Hominy: Add the hominy and let it absorb the broth’s flavours.
- Season The Soup: Mix well with chilli powder and lime juice.
- Simmer The Pozole: Allow the soup to cook for 15-20 minutes to enhance the flavours.
- Serve Hot: Ladle into a bowl and enjoy with fresh garnishes.
PREP TIME
5 Minutes
COOKING TIME
20 Minutes
TIPS
Here are some helpful tips for Pozole Rojo:
- Use Fresh Hominy: Pre-cooked canned hominy works, but fresh adds better texture.
- Low-Sodium Broth: Helps control salt levels and enhance homemade flavours.
- Adjust Spice Level: Add more chilli powder or a pinch of cayenne for heat.
- Add Garnishes: Serve with shredded cabbage, radish slices and fresh oregano.
- Enhance Flavour: A splash of Mexican oregano or garlic powder deepens the broth.
VARIATIONS
- Spicy Pozole: Add chopped jalapeños or a spoonful of adobo sauce.
- Vegetarian Version: Swap pork for mushrooms and use vegetable broth.
- Pozole Verde: Replace chilli powder with green salsa for a tangy twist.
- Heartier Stew: Mix in shredded chicken alongside the pork for extra protein.
- Richer Broth: Blend dried guajillo or ancho chillies for a deeper red colour.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze in portion-sized containers for up to 2 months.
- Reheating: Warm over medium heat and add extra broth if needed.